CHICKEN AND FENNEL IN ROSEMARY-WINE BROTH
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- 1 lb
- fennel bulbs
- 1 lb
- chicken breasts, boneless, skinless, cut into bite-size pieces
- 1-1/2 tsp
- rosemary, fresh, chopped
- 5 tsp
- all-purpose flour, divided
- 1 Tbsp
- extra-virgin olive oil, divided
- 1 small
- red onion, chopped
- 1/4 c
- red or white wine
- 2 tsp
- garlic, minced
- 1 can(s)
- (14.5 oz) chicken broth
- 1/2 tsp
- each, salt and pepper, to taste
- loaf of crusty bread or rice to soak up the delicious broth.
Quarter lengthwise, then slice crosswise into small pieces, reserve fronds for garnish.
Toss to coat.
Cook, turning occasionally, until lightly browned, but not fully cooked, about 8 minutes.
Transfer to plate
Add fennel and onions.
Saute until lightly browned and almost tender, about 7 miutes.
Reduce heat to low and simmer, stirring bottom of pan to scrape up browned bits, until most of wine has evaporated, about 1 minute.
Stir into skillet.
Add salt and papper, and increase heat to high to bring to a boil.Reduce heat to medium-low and simmer 1 minute.
Add chicken and cook, tossing often, until chicken is cooked through, about 2 minutes.
Serve with crusty bread or over rice ..